I always like to prove to my other half wrong. He seems to think nothing cooked in wine other than my Italian sausage is not edible. I beg to differ for sure! Last night I made this Moscato Buttered Pear Pork with Risotto and he very much so enjoyed it. He told me how he makes better risotto which is funny. He does in the Czech sense. Italian’s make it different and with a different rice.
One of the reasons I love to make risotto is the creamy flavor it has over regular rice. I have to admit that adding a bit of the Star Buttered Olive oil first gives a creamy buttered and toasted nutty taste the risotto. Pears pair perfectly with pork and the Moscato that is reduced over them to bring out a distinct flavor.
I picked you the Star Butter flavored Olive Oil at Walmart while we were waiting on medicine. She had an allergic reaction to who know’s what! They have her epi pens for next time and some meds for this time. Never fun! At least we walked around and shopped and I found the Star. It really was so tasty with the risotto and the pork. Currently only Walmart carries the Star/Borges butter flavored olive oil.
I picked up the pork at Tom Thumb (Safeway). Pork loin thinner sliced is perfect for cooking this dish in a skillet when it’s warmer and you don’t want to head up the house. I like to get their all natural pork because I feel it has a better flavor.
So are you ready to try my recipe?
- 1 package of thinly sliced pork loins
- 1 bartlett pear; sliced into quarters
- 1/2 cup Moscato wine
- 2 tablespoons Star/Borges Butter flavored Olive oil
- 1 1/2 cup risotto
- 1 large container chicken broth
- 1/2 red onion; diced small
- 1 tablespoon Star/Borges butter flavored olive oil
- 1 clove of garlic; minced
- Preheat oven to 190 degrees F.
- In a large skillet/saute pan, add in 2 tablespoons of butter flavored olive oil with pan on medium high heat. Add in pork, 1/2 cup Moscato, and sliced pears. Cook until pork is caramelized on both side and cooked thoroughly. Place pork and pears in glass dish in oven to keep warm while cooking risotto.
- In a small pot add 5 cups of chicken broth and bring to a low boil. In a saute pot add in onions, butter olive oil, and garlic. Saute until tender. Add in 1 1/2 cup risotto and toast for about 2 minutes. Add in 1 1/2 cups chicken broth barely to cover. Keep at a low boil. Stirring frequently watch risotto to make sure once the liquid soaks up you add 1 cup at a time until all liquid is soaked and risotto is creamy and tender.
- Serve pork and pears with risotto and the rest of the bottle of the Moscato.